'Also known as Sirloin or Porterhouse, this style of roast is perfect for a reverse sear over coals or in the bbq. Using your Inkbird meat probe, slowly get your meat up to around 5 deg lower than your finished temp then sear hard and fast over high heat. Finally rest for 10 mins and carve'
Bergalia Farm, Moruya NSW
Farmed on 1580 acres down the south coast of NSW, third generation farmers Wayne & Nikki Downey produce some of the best grass fed beef we have seen. Animals treated with the utmost respect and gratitude, provided with space + nutrition and care - these Black Angus cattle receive no hormones or antibiotics throughout their life.
Once delivered to our store we then dry age the beef for 2 weeks and once broken age the rump, loins and ribeyes for an extra 2-4 weeks. This ensures supreme flavour and tenderness. Traditionally butchered and cut on request, this beef is exceptional.